Chilled cheese trolley
Many people know the wooden boxes protecting the traditional French Camembert cheese.
I have always loved round wooden boxes, those of the Shakers particularly. I first created a cheese trolley for my brother, the chef Michel Sarran, in 1998. From that cart I kept the principle of a cylindrical wooden hat, because of the curiosity it attracted.
UNIQUE PROPERTIES / PROJECT DESCRIPTION:
Since 2007 I have worked on chilled cheese trolleys for restaurants. COQ, the smallest, is suitable for small dining rooms. It helps staff serve cheese with style, while protecting delicate dishes and taking up little space. As with the KEZA, the first and largest trolley, I searched for a convergence of functions, materials, virtual optimization, economy of means and manufacturing technologies, with the goal of creating a beautiful design.
OPERATION / FLOW / INTERACTION:
Stored in a fridge between services, the tray is set into the trolley to keep the cheese at the correct temperature. Serving cheese should be a showcase event that stimulates the appetite. The trolley is easily pushed by the waiter and is then opened out. Fine cheeses are presented attractively and in ideal tasting conditions.
PROJECT DURATION AND LOCATION:
The project began in Toulouse in 2012. After several tests and functional modifications, the prototype of Coq was exhibited in November 2014 at the Equiphotel international trade fair Paris. Since then, Coq has continued to be improved.
FITS BEST INTO CATEGORY:
Furniture, Decorative Items and Homeware Design
PRODUCTION / REALIZATION TECHNOLOGY:
Coq is manufactured on a small scale. The structure is made of solid beech and molded beech. The equipment inside is in solid black laminated material. The cooling system is based on a eutectic technology and an electronic module including a fan. Design is modular so that after-sales service is facilitated.
SPECIFICATIONS / TECHNICAL PROPERTIES:
Coq can be dismantled in one minute without any tools. Cheese box overall dimensions W x H x D : 570 x 1090 x 520 mm. Extended cheese box W x H x D : 1000 x 620 x 620 mm. Structure : solid beech and molded beech. Laminated compact cheeseboard. Super-soft wheels on bearings. Eutectic cold pack. Electric module containing a 12V battery. Finish : polyurethane varnishes and lacquers. Packaging : wrapped in sturdy cardboard and strapped to a pallet.
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Since 1993, I have followed the activities of my brother, Chef Michel Sarran. Thanks to his advice and that of master cheese ripener Xavier, I created two custom-made cheese trolley models for restaurants. After this experience I was more conscious of real issues. I decided to build up a list of functional specifications to design effective carts that could be produced on a small scale. The prototype was made in my workshop, the electronic part in an engineering office.
Wood and cheese are linked. I had made the KEZA, the large square cheese trolley, but now I wanted to make a different one ─ smaller and rounded. But the simplest design is not the simplest to develop with wood in small-scale production.
I found part of the answer by looking at traditional drum craftsmanship. A lot of technical issues had to be resolved, like how to have the fan switch off when the box is opened, where to place the top when one is serving cheese, how to slide the board out to make space for a plate.
TEAM MEMBERS (1) :
All images: photographer Patrick Sarran.
Patented INPI N° 2012 5334 920195/920194 copyright Patrick Sarran